I must admit, I've been lax with the experiments lately and have been using the Occident flour at 61% hydration. It makes a pretty good pie, though I still plan to keep playing with different things to make it better. The oven is a Forno Bravo casa g60.

Great info I appreciate it! How do you like that oven? Any concerns to look out for? How long does it take to heat up? how much wood do you think you would go through in an 8 hour day? how many 10" pizzas would you be able to fit in there?

This oven's not bad I guess. It's not as nice as a brick built oven. The pre-cast dome is fairly thin and doesn't hold heat well, so I have to keep a good fire going all the time. The upside to that is it heats up pretty fast. I can be at pizza temp in an hour or so, no problem. I use about 1 and a half of the large tupperware bins full of wood in a day. Because I work alone, I usually only make one pie at a time, but there's easily room for two. It's 36" inside diameter.

I made a visit to Steve last night. He makes a great pizza at an unbeatable price. I'm torn between wishing he was closer so I could eat his pizza and happy he is 45 min. away so as to not compete with me.

I went to see Steve at the Green Dragon Farmer's market today http://www.greendragonmarket.com/index.php and http://www.greendragonmarket.com/images/Dragonbrochure.pdf before going to the market I go to. I never tried Steve's NY style pizzas baked in his WFO and got to taste one slice today. Steve said he would have liked to bake me a fresh NY style pizza, but the ones sitting waiting to be reheated looked good to me. I had a Vermont pepperoni slice. Steve's NY style pizzas baked in his WFO and reheated are very good. The crust is almost like a Neapolitan pizza, and in the bottom does have some char and the slice is somewhat floppy and foldable in a good way. The rim crust is very moist too.

The dough balls in the first set of photos is Steve's Neapolitan dough balls with the Ishcia starter and the other dough balls are of his NY style dough balls. Steve asked me if he should make me a Neapolitan pizza to take home, but I had already purchased other things at the market to eat for dinner.